Jelly Sponge Cake Roll – a delicious recipe with Eggs Whites, Confectioners Sugar, Confectioners Sugar, Lemon Juice, All-purpose, Choice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat your oven to 350u00b0F / 180u00b0C. Separate the eggs.
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2. In a big bowl whisk egg yolks and 1/3 cup of confectioners' sugar and then add lemon juice until combined and creamy.
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3. In a smaller bowl whisk egg whites and 1/4 cup of confectioners' sugar until stiff.
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4. Slowly combine egg whites with egg yolks in a big bowl. Now add the flour and stir it up with a big spoon or a wire whisk.
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5. Line your baking sheet with some paper and evenly spread the dough. Bake until golden, but still soft.
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6. Right before the sponge cake is ready to come out of the oven, wet a dishtowel. The sponge cake will be rolled in it like a maki roll. The moistness of the towel prevents the cake from breaking while rolling.
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The following 3 steps have to happen really fast. The cake may not cool down too much.
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7. Flop the cake out of the pan and onto the dishtowel. Slowly remove the parchment paper.
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8. Now take your favorite jelly and spread it over the cake. A thin coat is enough.
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9. With the help of the towel now roll the cake like a maki roll. If it breaks into pieces, the towel was probably too dry or the cake baked in the oven too long.
383
kcal
Calories
15
g
Fat
42
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 whole Eggs Whites And Yolks Separated, 1/3 cups Confectioners Sugar, 1/4 cups Confectioners Sugar, 1 Tablespoon Lemon Juice, and more.
Yes, Jelly Sponge Cake Roll falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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